Candy Making Equipment
Which candy equipment do you need?
Automatic premixer for hard candy
Pressure cooker for caramel and soft candy
Batch cooker for hard candy
Whipping machine for soft candy
Continuous cooker for hard candy
Starch-free depositor for hard candy
High-speed double twist wrapping machine for hard candy
High-speed flow pack wrapping machine for hard candy and jellies
High-speed fold wrapping machine for hard candy
Bagger with servo driven jaw actuation
Bagger with mechanical driven jaw actuation
Compact flexible cooker for confectionery products
High-speed cut and wrap double twist machine
High-speed cut & wrap fold machine
Single twist cut & wrap lollipop machine
High-speed cut and wrap flow pack machine
Continuous bagger with twin sealing jaws
Continuous vertical bagger
Cooker for gums and jellies
Continuous cooker for hard caramels
Cooling drum for soft and caramel mixtures
Continuous caramel mixer
Strand forming machine
Strand forming machine for 2 masses
Strand forming machine for creamy mixtures
Chocolate coating machine
Hygienic chocolate coating machine
Laboratory aerator for food products
Aerator for high-viscosity media
Aerator for low-viscosity media
Compact aerator for pumpable media
2-way diverter valves for pneumatic conveying
Multi-way diverter valve for pneumatic conveying
Wear resistant bends for pneumatic conveying
Extruder for bakery masses
Depositor for bakery products with vertical head movement
Rotating stencil depositor
Energy efficient chocolate enrober
Continuous chocolate enrober
Chocolate enrober with minimum changeover time
Chocolate tempering and enrobing machine
Small chocolate enrober
High speed chocolate depositor
Chocolate depositor
Depositor for aerated masses
Economic C-frame chocolate depositor
Energy saving chocolate tempering machine
Chocolate tempering machine
Aerator for fat based masses and crème fillings
High capacity cooling tunnel for chocolates
Compact extruder for bakery masses
C-frame extruder for bakery masses
Depositor for caramel, jam and toffee
Depositor for solid and filled chocolates
Chocolate analyzer
Chocolate temper meter
Horizontal dough mixer
Mixer for aeration of confectionery and bakery products
Batch cooker of cereal foods
Production machine for deposited candies and jellies
Laboratory confectionery depositors
Automatic weigher and mixer of confectionery ingredients
Dissolver of confectionery syrups
Thin-film cooker for confectionery products
Cooker for toffee and caramel products
System for continuous production of fondant or fondant crème
In-line colour or flavour addition for confectionery
Starch-free depositor for lollipops
Starch-free depositor systems for jelly
Starch-free depositor for soft confectionery
Small scale nut grinder
Entry level cereal bar cutting table
Small scale dragee coating machine
Medium-speed flexible wrapping machine for chocolates
High-speed bunch wrapping machine for chocolate
Chocolate decorator for extruded ice-cream
Mobile depositor of tiger wash
Inline ultrasonic food cutting machine
Horizontal cartoner for food products
Continuous vertical cartoner
Pillow bag vertical packing machine
Licorice cooling tunnel
Licorice cooker
Confectionery bags case packer for large scale
Semi-automatic case packer for chip bags
Robotic case packing machine for snack bags
Guillotine cutter for confectionery
High Output Industrial Production Line for Gummies and Jellies
Flexible Output Line For Gummies and Jellies
Low Output Production Line for Gummies and Jellies
Side Load Case Packer For Packaged Food
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Candy making equipment for hard and soft candies
Candy consists mostly of sugar and water, although you can include flavor and coloring as well. Depending on how you prepare these ingredients, they can result in a number of different textures and recipes for candies.
To make hard candy, you need to mix more sugar in your syrup and cook the mixture to a higher temperature (about 300°F or 154°C). For soft candy, boil the syrup to a lower temperature (250° F or 121° C) and use a lower concentration of sugar.
Candy thermometers are useful for special recipes. Temperature plays a major role in determining whether candy ends up being soft or hard. However, they may not be necessary if you’re working with a semi-automatic or automatic candy making machine. These types of equipment handle almost all the steps in the production process, from mixing the ingredients to drying the candy to a specific texture. Some industrial candy making machines even include stainless steel die forming elements that are used to form the candies into various shapes and sizes.
Producing sugar-free candies
Sugar is an essential ingredient in candies, as it affects their texture and also helps with their preservation. Yet, sugar can be replaced with other ingredients which serve as binders in the making of candies. To produce sugar-free candy, honey can be the base ingredient without any noticeable difference in texture or flavor. Isomalt is another alternative since it melts and hardens in the same way as sugar. That said, isomalt works best for hard candy because it is non-sticky and doesn’t absorb too much water. You may also use sugar-free sweetened corn syrups instead of sugar.
Should you use natural or artificial sweeteners?
Artificial sweeteners such as saccharin, sucralose, neotame, aspartame, and acesulfame can replace natural sugars in the production of candies. They provide minimal nutritional value, but the absence of calories in artificial sweeteners can be an advantage as well, healthwise. Artificial sugars are also less expensive than natural sugars and offer greater protection against cavities. On the flip side, many people dislike the overly sweet taste of artificial sugars. Also, if consumed in excess, they may also pose health problems.